Ravioli with Lamb and Eggplant
Nutritional values
(Percentage of daily recommendation)
| Calorie | 421 cal. | (20 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 5.8 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 493 mg | (12 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 171 mg | |||
| Cholesterol | 197 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the dough
- 150 grams Pastry flour
- 1 egg
- 1 egg yolk
- 2 Tbsps olive oil
- freshly grated Nutmeg
- salt
- peppers (freshly ground)
- For the filling
- 2 sprigs thyme
- 1 Eggplant
- 300 grams Ground lamb
- 2 Tbsps vegetable oil
- 1 onion
- 1 garlic clove
- 100 milliliters Vegetable broth
Preparation steps
Mix the pastry flour with egg yolk, olive oil, about 2 tablespoons water, nutmeg and salt and knead to a smooth dough. If necessary, some more oil or flour. The dough should be smooth and elastic. Shape the dough into a ball, cover in plastic wrap and place in the refrigerator for 30 minutes. Let the dough rest at room temperature before using.
For the filling, peel the onion and the garlic and chop finely. Rinse and cut the eggplant into small cubes and season lightly with salt. Heat olive oil in a pan and saute the ground lamb until crumbly. Add in the eggplant, onion and garlic and saute briefly.
Rinse and shake dry the thyme and pluck small leaves. Add the thyme leaves and vegetable broth to the ground lamb mixture and cook covered with lid for 20 minutes. Then continue to cook without the lid until almost the entire liquid has evaporated. Season with salt and pepper.
Divide the dough into 8 portions and roll out each portion into a large circle of about 20 cm (approximately 8 inches). Cook each dough circle, one by one, in salted water for 2-3 minutes each. Remove from water and arrange 4 dough circles on plates. Coat each circle with the thyme and butter, put the ground lamb filling on top and cover each with the remaining 4 dough circles. Sprinkle with thyme and serve hot.
